Vegan Creamy Mushroom Stroganoff
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 
Course: Main Meal, Vegan
Servings: 2 1/2 cups
Calories: 414.2 kcal
Author: The Blender Girl aka Tess Masters
Ingredients
  • 3 Tablespoons olive oil
  • 1/2 cup diced yellow onion
  • 2 teaspoons minced garlic
  • 6 cups sliced white button and cremini mushrooms
  • 2 cups vegetable broth
  • 12 oz. firm silken tofu
  • 3 Tablespoons wheat-free tamari or soy sauce
  • 2 teaspoon chopped fresh thyme
  • 1/8 teaspoons fresh ground black pepper
  • Sea salt to taste
  • 12 oz. Gluten-free fettuccini
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 Tablespoons finely chopped chives
Instructions
  1. Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onion and sauté until soft and translucent, about 10 minutes.
  2. Reduce the heat to low and add the remaining olive oil. Add the garlic and mushrooms to the pan, and sauté for about 15 minutes, until the mushrooms are soft. Remove from heat and set aside.
  3. Put one cup of the vegetable broth and the tofu into the blender and secure lid.
  4. For Blendtec: Press the SAUCES/BATTERS/SALSA button OR blend on a Medium to Medium-Low speed for 30 seconds..
  5. For Vitamix: Start on Variable Speed 1, turn the machine on and slowly increase to Variable Speed 10/High and blend for 30 to 60 seconds or until smooth.
  6. Add one cup of the sautéed mushroom mixture into the blender and secure lid.
  7. For Blendtec and Vitamix: Pulse* 3-5 times, about one second per pulse, to break them up, creating a speckled, grainy consistency, not a puree.
  8. Pour the blended tofu-mushroom mixture into the saucepan and stir in the tamari, thyme, and pepper. Bring the mixture just to a boil over medium-high heat. Reduce the heat to medium or medium low and simmer, stirring often, for about five minutes, until the sauce thickens.
  9. Increase the heat to high and add 1/2 cup of the remaining broth. Bring the sauce just to a boil, reduce the heat to medium, and simmer for about 10 minutes, until reduced by half.
  10. Increase the heat to high again and add the remaining broth. Bring the sauce just to a boil, then reduce the heat to medium, simmering for 10 minutes more until creamy. Cover and keep warm.
  11. Cook the pasta according to package instructions. Drain the pasta and add it to the mushroom sauce. Add the parsley and stir to combine. Season to taste with salt and pepper and serve family-style in a big bowl garnished with chives and parsley.
Recipe Notes

* If your Vitamix does not have a pulse feature, turn machine to variable speed 3 and turn machine on and off quickly to equal 1 pulse.

1. Coconut amino acids can be used instead of soy sauce or tamari.
2. If cremini mushrooms are unavailable, try baby portabello mushrooms.
3. Also good over spiralized zucchini or steamed vegetables.

Nutrition Facts
Vegan Creamy Mushroom Stroganoff
Amount Per Serving (1 g)
Calories 414.2 Calories from Fat 115
% Daily Value*
Total Fat 12.8g 20%
Saturated Fat 1.9g 10%
Sodium 1059mg 44%
Total Carbohydrates 62.2g 21%
Dietary Fiber 5.9g 24%
Sugars 2.2g
Protein 14.7g 29%
* Percent Daily Values are based on a 2000 calorie diet.
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